Vegetable tart

Preparation:

Preparation: Remove the stems and hard outer leaves from the artichokes, cut off the tips and soak them in water acidulated with lemon juice. Thoroughly peel and clean all the other vegetables. Grease a 25cm diameter tart pan. Roll out the dough with a lightly floured rolling pin and cover the mold with it. Heat the oven to 200 degrees (thermostat 6). Cut the courgettes into thin slices and the onions into slices. Keep them aside. Boil all the other vegetables in a pot with plenty of salted water, drain them carefully when they are tender. Cut the carrots and artichokes into thin slices, the green beans into small pieces. Put the onion in a frying pan and brown it in the butter for a few minutes, add the raw courgettes and the mixed boiled vegetables, season with salt and pepper, add the flavors and cook for about ten minutes over high heat, stirring occasionally. Remove from the heat, add the oregano and leave to cool. In a bowl, beat the eggs with the salt and the grated Parmesan. Incorporate the cold milk and a pinch of grated nutmeg, pour the mixture over the vegetables and mix delicately. Pour the mixture over the pasta and cook in the oven for about thirty-five minutes. Remove from the oven and serve warm or cold. this vegetable tart is an ideal and alternative dish for those who want to serve a delicate and vegetarian menu.